Neapolitan Easter Meat And Cheese Ring

PREPARATION TIME: 4 HOURS
COOKING TIME: 1 HOUR
PERFORMANCE: 10 TO 12 SERVINGS.

PASTA 

140 g (5 ounces) of butter, more to grease the pan and sprinkle the dough

1 pack (1/4 ounce or 7 g) of active dry yeast

1 cup (240 ml) warm water, divided and more as needed

1/2 teaspoon of sugar

4 cups (496 g) of all-purpose flour or 00

2 teaspoons of salt

1 teaspoon thick black pepper 

FILLING 

1/2 cup (50 g) of grated Pecorino Romano chees

1/2 cup (50 g) of grated Parmigiano Reggiano cheese

4 ounces (115 g) of mortadella or ham, cut into cubes 1/2 inch (13 mm)

Genoa Salami 4 oz (115 g), cut into 13 mm (1/2 inch) cubes

4 oz (115 g) bacon, cut into cubes 13 mm (1/2 inch)

Provolone semi-cooked cheese of 4 oz (115 g), cut into cubes of 13 mm (1/2 in)

Black pepper, to taste.

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